Apparently I didn't feel like taking pictures this week...well more then the risotto.
Grass Fed Beef burgers (Coyote Run Farm)
nom nom
Black Bean and Pepper Jack Burgers (p17 Fine Cooking June & July 2012) (again)
So I split it up. of the 2 ounces of cheese half with the pepper jack the other half with the parmesan. It added a bit more savoriness that I was expecting it to, however it did dry it out quite a bit. So I guess the ratio would need to be adjusted, or have a little bit of liquid added (like a dash of hot sauce or two) to balance out the texture. It worked pretty good and I got the result I was happy with (I have been added a dash or two of hot sauce anyways), so I can call this done. But I can easily suggest this for anyone that wants something vegetarian to make. I used ancho chili powder this time around.
Cumin and Ancho Chicken (p88 Bon Appétit June 2012) Tacos (Foxhollow)
A little ease of prep and some cooking and dicing and this was done with quick work. I headed down to AllSpice and picked up some refreshers to my spice collection and added the ancho chili. I turned out nice, and wasn't too complicated.
Italian Sausage (Crooked Gap) and Fingerling potato hash
So this turned into kind of an egg dish... The potatoes dished up nice, fried and tasted good, and everything combined together and tasted good, but wasn't exactly pretty. I don't really think I knew what I was thinking when I started, but it turned out ok.
Amy's Basil Risotto (Blue Gate)
What do you do when you get a basil boquet from Blue Gate? Make a basil risotto! I does look a bit funny because I didn't have any white wine in the house, in fact the only one of my favorites, the Boom Boom! Syrah. It still tasted very good.
